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Preparation

Finely chop garlic in processor. Add beans and next 4 ingredients; process until smooth. Mix in water 1 tablespoon at a time, thinning to desired consistency. Season with salt and pepper. Spoon into bowl. (Can be made 3 days ahead. Cover; chill. Bring to room temperature; thin with additional water before serving, if desired.)

Serve with pita bread and vegetables.

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Recent Reviews

Used 2 cans cannellini beans rather than the butter beans - very smooth and tasty. Didn't add water - I think it would have been too gooey. Very nice and lemony. Needs a touch extra cumin and plenty of salt and pepper.

A Cook from Brooklyn, NY /

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This was OK, but not that special.

Mary from Naperville, IL /

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I really liked this recipe, and have made it several times. I like the creamy and mild texture of the butter beans as opposed to a traditional hummus made from chick peas. I definately used less tahini that called for....I only used about 1/3 cup, and that was plenty. My guests really liked this one as well!

A Cook from Atlanta, GA /

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This recipe is ggod, it needs some "doctoring" to bmake it great, as previous reviewers have mentioned. I added about 1 teaspoon of Worcestershire sauce, 1/2 teaspoon of tabasco, and an additional 1/2 teaspoon of cumin. Basically, this recipe gives you a blank canvas with which to start then you add what you like to make up the rest. Very versatile.

Russ from NYC /

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I agree with a previous reviewer who said 1 can butter beans, 1 can garbanzos. I also cut tha tahini down to a scant 1/2 cup. Last time I made thins, I added pureed chipotle peppers in adobo (4-- we like heat!) and.....mmmmm. fabulous.